Ras el Hanout Slow-Roasted Mushrooms with Halloumi

🥘 Ingredients

• butter 70 g
• ras el hanout 4 tsp
• lemon 1
• garlic 4 clove
• mushrooms 600 g
• shallots 300 g
• sea salt
• freshly ground black pepper
• lemon 1
• halloumi 250 g
• pine nuts 30 g
• sea salt
• parsley
• pink peppercorns 2 tsp

1. 1

   Preheat your oven to 130°C fan. Place butter , ras el hanout , lemon , and garlic in a roasting tin . Transfer to the oven for 5 minutes to melt the butter and allow the spices to toast a little.
2. 2

   Meanwhile, trim mushrooms and peel and halve shallots . After 5 minutes , pop them into the tin with the melted spice butter, season well with sea salt and freshly ground black pepper , and mix everything together really well with your hands. Cover in tinfoil, then place in the oven to cook for 60 minutes .
3. 3

   After 60 minutes , increase the heat to 150°C fan/170°C/gas 3 and remove the tinfoil. Squeeze over lemon , add halloumi , and mix well before scattering with pine nuts . Return to the oven to cook uncovered for a further 15 minutes .
4. 4

   Taste and adjust the level of sea salt as required, and scatter with parsley and pink peppercorns just before serving.